Vietnamese Cao Lầu (Hoi An Noodles)

Cao Lầu, a dish from Hoi An, Vietnam, is a culinary masterpiece that tells a story of tradition, flavour, and regional pride. Known for its uniquely textured noodles, savoury toppings, and a harmonious balance of flavours, Cao Lầu is more than just a bowl of noodles, it’s an invitation to explore the cultural richness of central Vietnam.

A bite of Cao Lầu is like stepping into the historic streets of Hoi An, where the dish has been perfected over generations.

What Is Cao Lầu?

Cao Lầu is a traditional noodle dish that’s as distinct as the ancient town of Hoi An itself. The dish is centred on its signature noodles, which are made from a special type of rice and have a firm, chewy texture unlike any other.

These noodles are paired with thinly sliced pork, fresh herbs, crunchy bean sprouts, and crispy croutons. A small amount of broth, lightly seasoned, ties the dish together without overwhelming its delicate flavours.

What sets Cao Lầu apart from other Vietnamese noodle dishes is its subtle complexity. It’s not as soupy as pho or as bold as bun bo Hue, but its layered textures and harmonious balance of savoury, fresh, and slightly smoky flavours make it unforgettable. Served with a squeeze of lime and a dash of chili, Cao Lầu offers a sensory experience that feels both refined and rustic.

Ingredients and Taste

The ingredients in Cao Lầu are simple yet meticulously chosen to create its signature taste. The noodles are the heart of the dish, made with rice flour soaked in water drawn from ancient Cham wells in Hoi An.

This water, said to contain unique minerals, gives the noodles their firm texture and yellowish hue. Thin slices of pork, often marinated and roasted, add a savoury richness, while fresh herbs such as cilantro and mint bring a bright, aromatic freshness.

Crunchy bean sprouts and crispy fried croutons provide a satisfying contrast to the tender noodles. The broth, made from pork bones and infused with light seasoning, is used sparingly, allowing the other components to shine.

The flavour profile is nuanced: the smoky aroma of the pork, the herbal notes from the greens, and the subtle sweetness of the noodles come together in perfect harmony. The addition of lime juice and chili creates a vibrant finish, making every bite a blend of textures and tastes.

A Taste of History

Cao Lầu’s origins are deeply intertwined with the history of Hoi An, a coastal town that was once a bustling port and trading hub. The dish reflects the influences of various cultures, including Chinese, Japanese, and local Cham traditions, which have shaped Hoi An’s culinary identity over centuries.

The name “Cao Lầu” translates to “high floor,” a reference to the practice of eating the dish on the upper levels of old merchant houses, where diners could enjoy their meal while overlooking the bustling streets below.

The unique preparation of the noodles is said to date back hundreds of years, with local families guarding the traditional techniques and passing them down through generations. The use of water from ancient Cham wells and ash from certain trees to process the rice flour adds a sense of place and authenticity to the dish, making it a true product of Hoi An’s cultural landscape.